Description
Savory, protein-packed zucchini cups stuffed with a creamy cottage cheese blend and topped with golden, bubbly mozzarella and Parmesan. Perfect for low-carb dinners, appetizer platters, or healthy meal prep.
Ingredients
Scale
- 4 medium zucchini, halved lengthwise and seeds scooped
- 1 cup cottage cheese
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1 tsp Italian seasoning
- 1 clove garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment.
- Halve zucchini lengthwise and scoop out seeds with a spoon or melon baller.
- Brush zucchini with olive oil and season with salt and pepper.
- In a bowl, mix cottage cheese, mozzarella, Parmesan, Italian seasoning, garlic, salt, and pepper.
- Fill each zucchini half with the cheese mixture, mounding slightly.
- Place on the baking sheet and bake for 25–30 minutes, or until golden and bubbly.
- Let cool for 5 minutes before serving.
Notes
- Add red pepper flakes or diced jalapeño for spice.
- Swap cottage cheese with ricotta for a richer filling.
- Use vegan cheese for a dairy-free version.
- Double batch for meal prep; store in fridge or freezer.
- Broil for 2 minutes at the end for extra golden tops.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 230
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg
Keywords: zucchini boats, low carb recipe, cottage cheese, healthy meal prep, vegetarian dinner